Lamb and feta roll

Tasty Lamb and feta roll Recipe

Everyone will love this tender roast lamb with surprise feta filling.
Lamb and feta roll
Prep Time : 0:15 | Cook Time : 1:15 | Total Time : 1:30 | Serving : 6 person.


  • 1.6kg easy carve leg of lamb, string removed

  • 125ml (1/2 cup) fresh lemon juice

  • 60ml (1/4 cup) olive oil

  • 2 tablespoons sweet paprika

  • 2 tablespoons coarsely chopped fresh oregano leaves

  • 1 tablespoon brown sugar

  • 4 garlic cloves, crushed

  • 2 fresh red birdseye chillies, deseeded, finely chopped

  • 2 teaspoons salt

  • Freshly ground black pepper

  • 150g soft feta (Clover Creek brand)

  • Roast vegetables, to serve, if desired

  • Steamed spinach, to serve, if desired


  • Step 1

    Place the lamb flat on a clean surface. Use a sharp knife to cut a horizontal slit from centre towards the edge in thicker end (don’t cut all the way through).

  • Step 2

    Combine lemon juice, oil, paprika, oregano, sugar, garlic, chillies, salt and pepper in a large jug. Place the lamb in a glass or ceramic ovenproof dish and pour the lemon mixture over the top. Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate.

  • Step 3

    Preheat oven to 180°C. Open the lamb so it sits flat in the dish. Place the feta crossways down centre of lamb. Roll lamb up from a short end to enclose the feta and tie with unwaxed white kitchen string at 2cm intervals to secure.

  • Step 4

    Roast, in preheated oven, basting with pan juices occasionally, for 1 1/4 hours for medium or until cooked to your liking. Remove lamb from oven and cover loosely with foil. Set aside in a warm place for 10 minutes to rest.

  • Step 5

    Slice lamb across the grain and serve with roasted vegetables and steamed spinach, if desired.

User Review
0 (0 votes)